White Fish with Romesco Sauce

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White Fish with Romesco Sauce

Romesco is a versatile roasted red pepper and nut based Spanish sauce / recipe, traditionally served with fish.  BUT!  you can put this on anything – veggies, pasta, pork, chicken, etc….  Some cooks add bread to thicken it up but that’s just filler in my opinion.  Romesco sauce goes a long way and leftovers freeze well.

  • Author: beckie
  • Prep Time: 45 Minutes
  • Cook Time: 10 Minutes
  • Total Time: 55 minutes
  • Yield: 6
  • Category: Main Dish
  • Method: Stovetop & Grill
  • Cuisine: International

Ingredients

Ingredient List Romesco Sauce:

  • 2 small red peppers (or 10 ounces canned,roasted, drained red peppers)
  • 1/2 cup (~ 2 oz) sliced almonds, toasted
  • 1 large (~ 6 ounces) tomato, seeded
  • 2 garlic cloves (~ 1 Tbsp), minced and sauteed
  • 1/2 tsp smoked hot paprika
  • 2 Tbsp balsamic vinegar
  • 1/3 cup e.v. olive oil
  • 1/2 tsp sea salt

Ingredient List Fish:

  • 6 (6 ounce) fish fillets – any white fish will do – Grouper, Cod, Halibut
  • 1 1/2 Tbsp unsalted butter
  • sea salt
  • black pepper

Instructions

For the Romesco Sauce:

  • Heat a grill or gas stovetop and place the entire red pepper over the open flame, moving around with tongs as it chars.  You want the red pepper skin to blacken on the outside and be soft (and collapsing) on the inside.  Steam the peppers ~ 15 minutes by placing them in a bowl and covering with plastic wrap (steaming makes them easier to peel).   Peel the charred skins off, seed & remove white membranes, slice into chunks, and toss in a food processor.
  • Preheat oven to 325F.  Line a baking sheet with foil and toast the almonds in a single layer ~ 8 minutes or until fragrant and starting to turn very light brown.  Cool and add to food processor.
  • Turn up the heat to broil.  Toss tomato on same sheet and cook 2-4 minutes on one side or until brown.  Turn over and cook an additional 2-4 minutes on the other side or until brown.  Allow to cook, peel, seed, roughly chop and add to food processor.
  • Bring a small pan to medium heat, add a touch of olive oil, and cook the minced garlic until fragrant (~ 2-3 minutes).  If the garlic gets darker, it will become bitter.  Use your nose and stop cooking before that happens.  Add to food processor.
  • Add remaining ingredients except olive oil to food processor.  Slowly add the olive oil in a light stream.  Whiz thoroughly and add sea salt to taste.

Directions Fish:  Lightly salt and pepper the fish.

  • Bring a large pan to medium high heat (you will probably need to fry the fish in batches if your pan is not large enough.)  Add butter and wait for it to get hot.  Add fish and fry on one side ~ 2-3 minutes.  If the fish is sticking to the pan, then it is not ready to turn.  It should let go of the pan when it is ready to be flipped (a general rule).  Flip the fish, cover pan, and cook an additional 2-3 minutes or until fish is flaky.
  • Serve Romesco Sauce over fish.  Happy Eating!  Beckie

Notes

Omit sautéing the garlic for the Romesco sauce if you’re trying to save time.

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Keywords: Romesco Sauce, White Fish, Grouper, Pescatarian, Dairy Free, Gluten Free, Paleo, Whole 30, Coastal

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White Fish with Romesco Sauce

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